Grilled Chicken with Chipotle-Peach Glaze

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Makes 8 servings. From Betty Crocker
1/2 cup peach preserves
1/4 cup lime juice
1 canned chipotle chile in adobo sauce, seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 Tablespoons chopped fresh cilantro
8 chicken breasts
1 teaspoon garlic-pepper blend
1/2 teaspoon cumin
1/2 teaspoon salt
4 peaches, halved and pitted
cilantro sprigs
1. Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
2. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
3. Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

Nutrition Information

1 Serving: Calories 250 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 250mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 14g); Protein 32g
Dish   Main DishCooking Method   Grilled
Main Ingredient   ChickenPrep Time   15 to 30 minutes

Laurie Hogan

Member since Jan 2008

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